Tomatoes in Georgian for the winter

Tomatoes in Georgian for the winter

Georgian cuisine is distinguished by an abundance of greenery, spicy seasonings, generous use of onions, garlic, pepper. Georgian tomatoes marinated for the winter are fragrant, savory, not too sweet. Typically, these appetizers are very popular with men, but among the fair sex there are fans of this dish. Close the tomatoes in Georgian for the winter is easy, this task will be on the shoulder even to an inexperienced cook.

Cooking Features

The recipes of tomatoes marinated in Georgian often do not resemble one another, therefore the technology of making these snacks can also have significant differences. But there are several points, without knowing which you can not get the expected result.

  • Tomatoes in Georgian are closed with ripe, slightly immature or even green, overripe fruits are not suitable for this.
  • Before cooking tomatoes need to sort out. The goal is not only getting rid of damaged and over-ripe fruits, but also sorting vegetables by size and degree of maturity: red and green tomatoes should not fall into one jar, as well as vegetables that vary greatly in size.
  • If you marinate whole tomatoes, you need to chop them in the area of ​​the stem, so that during preservation they will not lose their integrity and be well saturated with marinade.
  • Before being placed in jars, it is necessary to wash not only vegetables, but also herbs, spices. In the banks lay only clean and dry products.
  • If the technology of cooking snacks involves sterilization in a water bath, the banks for it should be chosen the same size and not too large. The best choice will be liter containers. According to recipes that do not require sterilization, tomatoes in Georgian can be closed in 2-liter and 3-liter jars.
  • Banks for snacks must not only be thoroughly washed, but also sterilized. The lids are also sterilized by boiling. Use must be made of metal covers to ensure tightness. Plastic for this will not work. When boiling covers for seaming with a special key, remove the elastic bands before this, otherwise they will become hard and lose their elasticity.

The storage conditions for tomatoes in Georgian depend on the recipe according to which they were prepared. Typically, these snacks are well worth the room temperature, but sometimes require storage in a cool room.

A classic Georgian Georgian recipe for the winter

Composition (1 l):

  • tomatoes - 0, 6 kg;
  • water - 0, 5 l;
  • bay leaf - 1 pc .;
  • garlic - 1 clove;
  • dill, parsley, savory - 1 branch;
  • carnation - 4 pcs .;
  • black pepper peas - 6 pcs .;
  • salt - 20 g;
  • sugar - 20 g;
  • table vinegar (9 percent) - 30 ml.

Method of preparation:

  • Sterilize the jars, boil the lids.
  • At the bottom of the cans, place the washed and dried greens, cloves, pepper and laurel leaves. If you like savory snacks, add a ring of hot pepper 1 cm thick to each jar.
  • Put the tomatoes into the jars as tightly as possible, after having washed and dried them, chopped with a toothpick.
  • Pour water into a saucepan, add salt and sugar to it, bring to a boil and boil for 3-5 minutes.
  • Pour in vinegar. As soon as the marinade boils again, remove the pan from the heat.
  • Fill the tomatoes with hot marinade.
  • Cover the jars with the prepared lids until you roll them up.
  • At the bottom of the pan lay a towel, put a can on it. Pour in warm water so that it reaches the shoulders of the cans.
  • Put the pan on the stove, bring the water to a boil over low heat, sterilize the jars in it for 10-30 minutes, depending on their volume (10 minutes per 1 liter).
  • Be careful not to burn yourself, remove the jars from the pan, roll them up. Turning over, cover with a blanket and leave to cool in a steam bath for additional preservation.

The cooled jars can be rearranged to the pantry or any other room where you have supplies for the winter. Special storage conditions for this snack is not required.

Tomatoes in Georgian for the winter without sterilization

Composition (3 liters):

  • tomatoes - 1, 5 kg;
  • Bulgarian pepper - 0, 3 kg;
  • garlic - 3 cloves;
  • hot peppers - 1 pc .;
  • black pepper peas - 5 pcs .;
  • allspice peas - 5 pcs .;
  • celery - 2-3 twigs;
  • fresh dill - 2-3 sprigs;
  • parsley - 2-3 sprigs;
  • bay leaf - 1 pc .;
  • salt - 30 g;
  • table vinegar (9 percent) - 100 ml;
  • water - how much will go into the jar.

Method of preparation:

  • Sterilize the jar. Fold in her clean and dry spices, herbs, garlic, chopped hot pepper.
  • Wash the tomatoes, let them dry. Pick up toothpicks and fill them with a jar.
  • Peel the sweet pepper from the seeds, cut each fruit into 4 pieces, put it in a jar. It is most convenient to place the pepper between the tomatoes and the walls of the jar.
  • Boil water, pour boiling water over vegetables and leave for 20-30 minutes. The more ripe the tomatoes, the less they need to warm up.
  • Pour the liquid from the can into the pan.
  • Put salt in it, wait for it to dissolve.
  • Pour in vinegar. When the marinade boils again, remove the pan from the heat.
  • Fill the vegetables with hot marinade, cork tightly.
  • Leave to cool upside down under a blanket.

Although tomatoes for this recipe are preserved without sterilization, they stand well at room temperature.

Tomatoes in Georgian with basil and pepper

Composition (3 liters):

  • tomatoes - 1, 5-1, 7 kg;
  • hot peppers - 2 pcs .;
  • fresh basil - 50 g;
  • garlic - 10 cloves;
  • water - 1, 2 l;
  • salt - 40 g;
  • Table vinegar (9%) - 60 ml.

Method of preparation:

  • Basil wash and dry.
  • Crush the garlic cloves with the flat side of a knife, finely chop.
  • Pepper cut into thin rings.
  • Sterilize the jars. At the bottom of each place a sprig of basil, pepper rings, add a small amount of garlic.
  • Prepare the tomatoes by washing, drying, chopping with a toothpick.
  • Fill the jars with tomatoes, shifting them with basil, pouring pepper rings and pieces of garlic.
  • Pour vinegar on cans.
  • Boil water by dissolving salt in it.
  • Fill the tomatoes with hot pickle.
  • Cover cans with snacks with prepared lids and sterilize in hot water for 20 minutes if the banks are liter, 60 minutes if their capacity is 3 liters.
  • Remove the jars from the pan. Hermetically close. Allow the jars to cool upside down under a blanket.

This variant of tomatoes in Georgian will appeal to lovers of savory snacks. Store them at room temperature.

Tomatoes in Georgian do not have to be sharp, in addition to popular recipes with garlic and pepper, there are softer options with fresh herbs. Under this name a number of snacks are combined, not always similar in taste, but necessarily spicy and fragrant. Even an aspiring cook is able to make them for the winter.

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